Ulysse Collin
Les Maillons Extra Brut Blanc de Noirs Champagne Pinot Noir
Champagne, France
Yep, those are worms. Sago worms to be precise, and I never thought the day would arrive where I’d be pairing champagne with fried worms. But true to its reputation as the most democratic of wines, champagne and worms turned out to be a pretty wicked match.
Worm-wise, it was quite delicious deep-fried. These sago worms feed only on the pith of sago palm trees, so they come out plump, creamy, and pretty much funk-free. Earthy and slightly sweet, they kind of tasted like fried mushrooms, but with gooey texture.
As for the 16’ Les Maillons, it was truly a joy to drink. I would even be so bold to say that it was drinking at its peak. Concentrated and complex, yet so precise and energetic. Aromas of red apples, apricot, sea breeze, toasted almonds, white flowers, cream, and nutmeg. On the palate, it was textural and full-bodied. Not the most mineral champagne, but it was certainly racy and saline in the backend. Juicy red fruits, zingy lemon, creamy richness, and plenty of spices in the mouth. So delicious, and before we knew it, we bottomed out. A great success and easily one of the best champagnes this year.
Yep, those are worms. Sago worms to be precise, and I never thought the day would arrive where I’d be pairing champagne with fried worms. But true to its reputation as the most democratic of wines, champagne and worms turned out to be a pretty wicked match.
Worm-wise, it was quite delicious deep-fried. These sago worms feed only on the pith of sago palm trees, so they come out plump, creamy, and pretty much funk-free. Earthy and slightly sweet, they kind of tasted like fried mushrooms, but with gooey texture.
As for the 16’ Les Maillons, it was truly a joy to drink. I would even be so bold to say that it was drinking at its peak. Concentrated and complex, yet so precise and energetic. Aromas of red apples, apricot, sea breeze, toasted almonds, white flowers, cream, and nutmeg. On the palate, it was textural and full-bodied. Not the most mineral champagne, but it was certainly racy and saline in the backend. Juicy red fruits, zingy lemon, creamy richness, and plenty of spices in the mouth. So delicious, and before we knew it, we bottomed out. A great success and easily one of the best champagnes this year.
Outstanding! A befitting wine to break a somewhat self-imposed 3 months dry spell.
Open for business from day one, yet it constantly evolved over the next three days. Red cherries, apples, and brioche dominated the bouquet at the start, which eventually progressed to one lead by smoke and salinity. The palate explodes with a "sweet" core of red cherries and raspberries, finishing with heaps of spice (cinammon in particular) and dried flowers, all wrapped up in an incredibly salty package. Like the nose, day two and three saw salinity take centre stage, along with some apparent wood characters and bitter citrus in the finish. Olivier's wines have always brought a multi-dimensional complexity that's undeniable to any wine lover, but it's that balance of power-without-weight that makes him such a great winemaker. Safe to say, Ulysse Collin is fast becoming one of my favourite champagne estates.
Outstanding! A befitting wine to break a somewhat self-imposed 3 months dry spell.
Open for business from day one, yet it constantly evolved over the next three days. Red cherries, apples, and brioche dominated the bouquet at the start, which eventually progressed to one lead by smoke and salinity. The palate explodes with a "sweet" core of red cherries and raspberries, finishing with heaps of spice (cinammon in particular) and dried flowers, all wrapped up in an incredibly salty package. Like the nose, day two and three saw salinity take centre stage, along with some apparent wood characters and bitter citrus in the finish. Olivier's wines have always brought a multi-dimensional complexity that's undeniable to any wine lover, but it's that balance of power-without-weight that makes him such a great winemaker. Safe to say, Ulysse Collin is fast becoming one of my favourite champagne estates.
In a great spot. 2016 base. Starting to develop some savory and earthy elements with lots of orchard fruit. Still upside here.
In a great spot. 2016 base. Starting to develop some savory and earthy elements with lots of orchard fruit. Still upside here.
Dec 11th, 2023
